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149 150 </TD></TR> 151 </TABLE> 152 153 154<TABLE width="100%"> 155<TR> 156<TD> 157 <P align="left" ><SPAN class="style8">Kulebyaka (кÑлебÑка)<BR> 158</SPAN> (Authentic 159 Russian Pie) </P> 160</TD> 161 162</TR></TABLE> 163 <TABLE border="0"> 164 <TR> 165 <TD align="left" class="style12" width="60%">I'll tell you what you can 166 put there : 167 <UL> 168 <LI> 169 <DIV align="left">2 cups (250g) unbleached flour</DIV> 170 </LI> 171 <LI>1 teaspoon active dry yeast</LI> 172 <LI>1 teaspoon sugar</LI> 173 <LI>1/8 cup (30mL) warm water</LI> 174 <LI>1/2 teaspoon salt</LI> 175 <LI>3/4 cup plain yogurt or sour cream</LI> 176 <LI>10 teaspoons (50g) butter, cut into cubes</LI> 177 <LI>1 whole egg (+1 egg yolk for egg wash)</LI> 178 <LI> 179 <DIV align="left" class="style10"> 180 <DIV align="left">plus any filling you like! </DIV> 181 </DIV> 182 </LI> 183 </UL></TD> 184 <TD align="center">Click to enlarge<BR><A href="../pix/kulebyaka_russian_pie_recipe.jpg" target="_blank"><IMG src="../pix/kulebyaka_russian_pie_recipe_small.jpg" alt="Kulebyaka Russian pastry dough recipe for pies" width="175" height="163" border="1"></A><BR> 185 <I>Kulebyaka (кÑлебÑка) is my favorite Russian food; it's like a larger 186 pirogi (pie) that you can share with everyone. You can also 187 fill it with savory or sweet fillings like my <A href="shitake_mushroom_feta_cheese_burekas.html">burekas</A>! </I></TD> 188 </TR> 189 </TABLE> 190 191 <P align="left" class="style2" > I'll tell you what you can do: </P> 192 <Table cellpadding="5" width="100%"><TR><TD valign="top" > 193 <P>This is the recipe for the kulebyaka (кÑлебÑка) dough 194 that I fell in love with in Russia. It's used to make both 195 savory and sweet Eastern European pies. In St. Petersburg you 196 can find many pie fillings, including mushrooms, cabbage, cheese 197 and green onion, meat, fish, and so on. Everything seems to 198 work with this recipe, so give it a try!</P> 199 <P>In a small bowl, stir together the yeast, sugar, and warm 200 water; put it aside for about 10 minutes until the mixture 201 starts to foam. In a large bowl, combine the flour with salt 202 and the 1-cm cubes of butter. Use your fingers to work the 203 butter into flour (<I>frictionner</I>, as the French say!) 204 until it has all crumbled. Add the yeast mixture, 205 yogurt (or sour cream), and the whole egg. Mix everything together to make 206 a soft dough. Then wrap the dough ball in plastic wrap and 207 refrigerate for at least 2 hours (or up to 12).</P> 208 <P>After it's sat long enough, bring the dough out and let it 209 get up to room temperature. Meanwhile, grease a bowl with 1 210 tsp. butter. On a floured work surface, knead the dough 211 for about 5 minutes until it's smooth and elastic, adding 212 more flour as needed. Transfer the dough to the greased bowl, 213 cover with a dark cloth and leave it to rise in a warm place 214 until doubled in size (about 1 1â2 hours).</P> 215 <P><SPAN class="style10">Filling:</SPAN> At this point it's a 216 good time to make your filling. It can be anything you like, 217 but one of my favorites is mushrooms! In a skillet I sauté 218 1 sliced onion and 1 pound of button mushrooms with butter, 219 salt, pepper and just a bit of sour cream. Another great filling 220 is cheese: try sticking a whole brie inside this dough. It's 221 delicious!</P> 222 <P><B>Putting it together</B></P> 223 <P> Split your dough in half 224 to make two balls that will form the top and bottom layer of 225 the pie. Roll out each dough into a large rectangle. 226 Transfer 1 rectangle onto parchment paper on your baking sheet. 227 Spread the filling over the top, but leave a border of about 228 one inch. Drape the remaining dough rectangle over it to form 229 the top of your rectangular kulebyaka. Pinch the edges closed 230 with your fingers, and then trim any excess dough from edges 231 with a knife. At this point, you'll have some extra dough scraps 232 that Russians usually use to decorate the pie. Take a look 233 at mine (this time I decided to make a circular pie rather 234 than rectangular):</P> 235 <P align="center"><A href="../pix/kulebyaka_dough_big.jpg" target="_blank"><IMG src="../pix/kulebyaka_dough_small.jpg" alt="Kulebyaka dough example recipe" width="154" height="107"></A></P> 236 <P> Let the pie rise for 15 minutes. Meanwhile, preheat your 237 oven to 375°F (190°C). Whisk an egg yolk with milk to make 238 a simple egg wash, and brush it over the top of the dough. 239 This is what makes the beautiful golden color of the kulebyaka. 240 Poke some holes in the top of the dough to allow the steam 241 to vent while in the oven, and bake until golden brown, about 242 25 minutes. </P> 243 <P><B>
243I know it's difficult, but let it cool for 10 minutes before 244 slicing and eating!</B></P> 245 <P align="left" class="style2" > </P> 246 </TD> 247 <TD width="200" align="left" valign="top" bgcolor="#FFFF99"> 248 <P align="center" class="style8">Tips</P> 249 250 <P>If you can use <B>European-style 251 butter</B>, it will 252 come out better because there is less water content. </P> 253 <P>If you're using a pie filling that gives off 254 excessive water (like fruits), be sure to cook 255 them in advance. It's also a good idea to put a 256 layer of bread crumbs on the dough before filling 257 it up. The bread crumbs will help absorb some of 258 the excessive water.</P> 259 <P> </P> 260 <P class="style8"> </P> 261 <P> </P> 262 <BR clear="all"> 263 264
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